Sautéed Cauliflower & Grape Tomatoes

Description:

This Italian-inspired saute of cauliflower and tomatoes spiked with anchovies, garlic and vinegar pairs well with white fish or roasted chicken.

Ingredients:

2 tablespoons chopped pancetta

2 tablespoons extra-virgin olive oil, divided

4 cups chopped cauliflower florets, (from 1 medium head)

2 tablespoons water

2 teaspoons red-wine vinegar

1 cup grape tomatoes, halved

2 tablespoons chopped fresh parsley

1 tablespoon minced garlic

2 anchovy fillets, minced (optional)

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Preparation:

1

Cook pancetta in a large nonstick skillet over medium heat until it begins to brown, 3 to 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain.

2

Add 1 tablespoon oil to the pan. Add cauliflower, cover and cook, stirring occasionally, for 4 minutes. Add water and vinegar, cover and cook, stirring occasionally, until golden brown and tender and the liquid has evaporated, about 4 minutes more.